8 taco shells (warmed for 2 min in the oven on 180°C with the open side facing down)

Mrs Ball’s Jalapeño Chutney

1 lime or lemon, wedged

Radishes, sliced

Directions:

1. On a plate, season fish chunks with salt.
2. Cover with plastic (cling) wrap and refrigerate for later use.
3. In a mixing bowl, combine flour, cayenne pepper, egg and beer or soda water. Season with salt and whisk together. Set aside at room temperature.
4. In a separate bowl, toss the cabbage with lemon juice. Season with 1 tsp sugar and drizzle with olive oil.
5. Using a blender, blitz the mayo, sour cream, jalapeño and coriander until smooth.
6. In a deep-based pan, heat oil. Dip fish into the batter and allow any excess to drip off before transferring to the oil. Fry for 4-5 minutes, turning until golden brown on all sides.
7. To drain, place on a plate lined with paper towel. Season with a little bit more salt.
8. To assemble, place a handful of shredded lettuce on a taco shell. Add 2 pieces of fried fish.
9. On one side, place a spoonful of marinated cabbage. On the other, place 3 slices of avocado. Top with jalapeño crema and a spoonful of chutney. Garnish with lime or lemon wedges, radishes and coriander.